2019 Review

Garden plot on August 1

We are in that slow time between Christmas and New Year’s when people reminisce about the year that was and make plans for the year to come. Time for me to recap 2019 in my garden.

Tomato harvest, August 25

Tomatoes, cucumber, peppers, eggplant: I had a good (not great) and long run of tomatoes from my 6 plants. I loved the varieties I selected (in particular the new-to-me Pineapple tasted delicious) and will plant the same or similar ones next year. Mixing early (Paul Robeson, Cosmonaut), mid-season (Dr. Wychee Yellow) and late varieties (Pineapple, 2 Green Zebras) worked well. In hindsight, I think the home-grown Paul Robeson (labeled Poll Robson by Sand Hill Preservation Center as they were not sure) was a different tomato as it produced heavily but only small and very even fruit, so I think it was some sort of hybrid. The porch tomato (true Paul Robeson) sadly died because I think I over-fertilized. The blossoms just shriveled and fell off. I got a total of two tomatoes of it. I had one plant each of pickling and slicing cucumbers. They both did very well, the slicer more so than the pickling. Sadly, I never got around to pickle them and we just ate them like is. I will need to rethink my preserving goals for next year. The peppers in my plot did not do very well (I think they were shaded out by the tomatoes), the Jedi jalapenos on my porch on the other hand took off. I will either need to plant peppers in a fully sunny spot in my plot or plant them only on the porch. The baby eggplant on my porch did very well. I’d like to repeat that next year with a not-so-baby variety such as Ping Tung.

Porch fingerling potato harvest, September 15

Potatoes: Super disappointing. For two years in the row now, I harvested only a couple of handfuls of potatoes. My back porch experiment failed as well. I had high hopes for that one as there are no pests in the soil that I could have blamed for a meager harvest.

Butternut squash, August 24

Squash: Exceptional! One plant of butternut squash gave me 14 (34 pounds total of) squash. A great side effect was that the squash foliage completely covered the soil inhibiting weeds without hindering the growth of the other well-established plants. A great success.

Pole beans “Kentucky Wonder”, September 25

Legumes: Great year for pole beans. I also planted them late, which was a good idea as I was able to harvest well into the fall and the beans did grow a bit slower, which prevented them from ripening to fast. The bush beans were okay. I just don’t like the flavor as much and will not grow them again next year. Peas did well.

Lettuce, June 7

Greens: I had a great harvest of butterhead lettuce. The leaf lettuce did not do as well and my fall greens mix was sown too late so I did not get to enjoy the greens. I had a great Swiss chard harvest despite the leaf miner problem. No kale this year, which will need to change in 2020.

Golden beets, harvested August 24

Root vegetables: This year, I planted radishes, carrots and golden beets. The beets were great, the radishes were eaten by something. They showed a lot of bite marks and were woody, the carrots were an absolute no-show. Very disappointing.

Garlic, harvested July 26, braided August 22

Alliums: Good but not great garlic harvest. I harvested a total of about 40 heads, half of them softnecks (Transsylvania), which I braided and the other half hardnecks (Red Russian). Such a difference compared to store-bought garlic. They are very fresh and juicy and have a much stronger taste. The leeks stayed small this year. I think they did not have enough sun, as I planted them too lose to the chard. I decided to overwinter them. I still had volunteer onions and shallots all over the garden and enjoyed them throughout the year.

Brassicas: I planted purple cauliflower but it bolted and had bug issues so I sadly had to compost them. Never had much luck with brassicas.

Thyme on my porch

Herbs: In my plot, I planted parsley and basil. The parsley died and the basil never took off for some reason. It stayed tiny. I heard from other gardeners that they had a very bad basil year as well. I also had a ton of volunteer mint and lemon balm. The herbs on my porch did much better except the basil, which also never took off. The parsley was great as was the sage. The thyme was great in the beginning and then grew leggy and dry despite watering. I also had mint, lavender and rosemary on my porch.

Perennials: My rhubarb looked very weak and small and I did not harvest any this year allowing the plant to recover from whatever ailment it is suffering. The asparagus did well given the small amount of plants I have in my plot.

Grapefruit, mini eggplant, parsley and basil, chard, August 30

Porch containers: This year I grew potatoes, mini eggplant, tomato, lettuce, jalapeno, chard and herbs on my porch. The eggplant did very well, the tomato did flower but did not set fruit (I probably over-fertilized), the lettuce and jalapeno did great. The chard was sown too late I think and the container too small, so it stayed small. I harvested almost no potatoes. The grapefruit had a lot of health issues from a mealy bug infestation to black spots on the leaves. I decided to get rid of it.

Flowers: Of the four (or three?) dahlias I planted, only one flowered. Luckily it was my favorite one. On the porch, I grew Astilbe, osteospermum, lavender and mums. It is nice to have flowers on the porch, definitely will do more of it next year.

My plans for 2020: Tomatoes: I am going for 6 heirloom plants, a mix of early (such as Paul Robeson) mid-season (Dr. Wychee Yellow) and late (Pineapple, Green Zebra). I will likely also plant two hybrid tomatoes and make to prepare and monitor the soil better this year. Cucumbers: One plant of slicers is enough for my family, and I will rethink the pickling cucumber. Peppers: I will plant hot peppers on the back porch again, maybe two different varieties – a jalapeno type and a Thai hot pepper. I may plant a bell pepper as well. Eggplant: An Asian variety on the back porch. I will likely not be able to grow any of the fruiting plants from seed so I will keep my fingers crossed for the Neighborhood Farm seedlings from our farmers market come May. Potatoes: None in 2020. Squash: Two types, butternut and delicata. Legumes: I will plant pole beans again late in the season. No bush beans but I will definitely plant peas again. Greens: Mix of head lettuces and leaf lettuces. No spring greens, no arugula etc. because of the flea beetles. Maybe fall greens. Definitely two or three kale plants (I missed having kale this year) and a row of rainbow chard. Root vegetables: I will order different carrot seeds and/or test my existing seeds. I had not a single seed germinate in the soil, so there may have been an issue with my seed batch. I will plant golden beets again (more than one row), but probably no radishes. Alliums: I will plant a couple of rows of leeks again. I planted 2 rows of hardneck garlic (saved from my biggest heads of Red Russians of 2019) and 4 rows of softneck garlic (Inchelium Red from Johnny‚Äôs). I will definitely plant garlic in the fall again and maybe shallots. Brassicas: Not sure if I will grow cauliflower again this year. Herbs: In my plot, I will plant parsley and basil. I will also very likely have some mint and lemon balm. On the porch, I will have parsley, basil, rosemary, thyme, sage, lavender. Perennials: I will monitor the rhubarb hoping it will make a recovery. Fingers crossed. Porch: Hot peppers, one eggplant, one cherry (or small-fruiting) tomato, one or two pots with lettuce, plus herbs and flowers. Flowers: More in the plot and more on the porch. For the plot, I will go with dahlias and try sunflowers and Zinnias again. On the porch, I will have one or two flower pots. Let’s see if the lavender comes back.

Fall Dinners

I am still incorporating vegetables from my garden into our dinners. Here are a few from last week. I made this delicious spaghetti with brown butter and butternut squash, for which I used squash and garlic from my garden plus sage and parsley from my back porch. I adapted the recipe and roasted the squash to bring out its sweetness.

We also had our DIY salad bar, where the last cucumber of the season found its end. Other ingredients were tomatoes, roasted carrots, hard-boiled eggs, leftover chicken, avocado, cheeses and lettuce, all topped with a creamy white balsamic vinaigrette. The garlic ciabatta was made with garlic from my garden.

I made a veggie pizza where I used up roasted broccoli, carrots and onions from another meal. These veggies were nestled on a bed of sauteed garlicky Swiss chard (the last of the season) and topped with cheeses. Chard and garlic came from my garden. I always make the pizza dough according to this recipe.

I also made quesadillas that were filled with sauteed peppers from the garden (plus onions and fresh tomatoes), another batch of butternut squash soup, and rice & beans with garlic from the garden and the last home-grown bell peppers.

The season of home-grown meals is coming to an end. I now only have butternut squash, shallots and garlic in my pantry and leeks in my garden as well as herbs.

Hay

Plot on October 22

I went to Agricultural Hall yesterday afternoon and had a nice little chat with Bill about garlic, bees and apple cider. I got half a bale of field hay to spread on my garlic. It has been very rainy in the past few days and it is supposed to be a wet week. I hope the garlic I planted three days ago will be okay with all the water.

I still have quite a few things going on in my plot: squash, chard, leeks, onions, fall greens (mostly arugula and mustard greens), some last tomatoes, herbs and still some dahlias.

Planting Bulbs

Tulip, grape hyacinth and Anemone blanda bulbs

Today I planted my garlic (2 rows hardneck – saved from my harvest in July – and 3 rows softneck – Inchelium Red from Johnny’s) in the community garden and flower bulbs in our front yard. I bought the bulbs a few weeks ago from K. van Bourgondien: two types of tulips (Blushing Apeldoorn and Ronaldo), grape hyacinths and Anemone blanda. Can’t wait for them to bloom in spring!

Roasted Tomatoes

Before

I still have a lot of tomatoes coming in from my community plot. For tonight’s dinner, I slow-roasted some with minced home-grown garlic and fresh thyme (90 minutes at 300F). I then chopped the tomatoes and added them to sauteed (home-grown) shallots and (store-bought) crimini mushrooms. I served everything over penne pasta, topped with grated cheese and fresh basil. No photo of the final dish – it was gone to quickly.

After

Garlic 2019

Today, I cleaned my cured garlic and braided some of the softnecks into a garlic braid. A few softneck heads were kind of softish and had brown areas and the cloves had separated. Those were not braided and I plan to use them up first (I have been using them since the harvest a few weeks ago).

Overall I harvested 16 heads of hardneck garlic and 18 heads of softnecks. Not bad but I was hoping for a few more. The braid now hangs in my pantry.

Garlic Harvest

I harvested my garlic last night. I got a good amount of both softnecks (on the left) and hardnecks (on the right), about 40 heads total, I think. They are a good size, too.

I bundled them up and hung them to cure in our back hallway. I will gently shake the dirt off in a couple of days and cure them for longer, a total of about three weeks. I then will clean the remaining dirt off and store the hardnecks in the pantry and braid the softnecks. The softnecks keep longer, so those will be the last ones to be used.

garlic bundles, softnecks on the left, hardnecks on the right

Garlic Scape Pesto

A few days ago, I finally got around to make garlic scape pesto with my harvested scapes. As usual, I froze it in ice cube trays and then transferred the pesto cubes to freezer bags for later use. Yum!

Take: basil leaves, …
… garlic scapes,
… olive oil, almond meal and salt (I normally leave out the cheese). Blend with a stick blender and fill an ice cube tray, …
… cover it with olive oil and freeze.
Frozen